- 1 1/2 tbsp olive or vegetable oil
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1 1/2 lbs chicken breasts, skinless, boneless, cut into 1-inch pieces
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1/2 tsp Pili pili
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1/2 tsp garlic powder
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1/2 tsp salt
SWEET & SPICY SAUCE
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3 tbsp honey
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1 tbsp sriracha
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1 tsp garlic, minced
- 1/4 tsp pili pili
- Add oil to skillet. Heat on medium high. Once oil is hot, add your chicken pieces. Season with pili pili, garlic powder, and salt. Stir. Sauté for 4 to 5 minutes uncovered, flipping occasionally. Chicken should have some browning on the outside and will be close to cooked through when done.
- Meanwhile, stir together honey, sriracha, minced garlic, and crushed pili pili in a medium bowl. Taste. If it's not hot enough for your liking add one extra teaspoon of sriracha.
- Pour sauce into skillet with chicken. (Sauce will be thin at this point.) Let it all simmer (sauce will get bubbly) on medium-high heat for 4 to 5 minutes or until sauce has thickened and chicken is completely cooked through.
